Elderflower Royale Mini Cakes Recipe by Cove Cake Design

Elderflower Royale Mini Cakes Recipe by Cove Cake Design

The summer months are the perfect time for using fragrant wild elderflower which grows in abundance on the elder trees which line many of our footpaths and hedgerows. One of the most popular uses for elderflower is in cordial, a sweet drink made from elderflowers, sugar and citrus such as lemon. Elderflower cordial is easily made at home, but there are also some great options available in good delis. A delicious use for your cordial is mixed with Champagne to create an ‘Elderflower Royale’ cocktail, the inspiration for this recipe!
This Elderflower Royale mini cakes recipe makes six pretty mini cakes which would be perfect for a sophisticated summer dinner party. Alternatively feel free to make one large cake for informal gatherings of family and friends!

Makes 6 mini cakes or one 8” round cake

Ingredients:

For the Champagne Cake

– 350g unsalted butter
– 350g caster sugar
– 6 eggs
– 350g self-raising flour
– 175g plain flour
– 4tbsp flat Champagne
– 3-4tbsp milk

For the Champagne Elderflower Syrup

– 125g caster sugar
– 2tbsp Champagne
– 2tbsp Elderflower Cordial
– 75ml water

For the Strawberry Buttercream

– 175g unsalted butter at room temperature
– 200g icing sugar
– 2-3tbsp good quality strawberry jam (sieved)
– Strawberries for decoration (optional)

Method:

To make the cake

1. Preheat the oven to 150°C/315F.
2. Grease and line two 8” square cake tins (or for one large cake use two 8” round tins).
3. Cream the butter and sugar together until light and fluffy.
4. Beat in the eggs one at a time.
5. Gently fold in the flour.
6. Add the flat Champagne and milk until a good dropping consistency is achieved.
7. Pour the batter into the prepared tins and bake for approx 30-40 mins until cakes are springy to the touch and a skewer inserted into the centre comes out clean. Leave to cool on a wire rack.

To make the Champagne elderflower syrup
1. Place the caster sugar in a small saucepan and add the Champagne, elderflower and water. Bring to simmer stirring to ensure all the sugar is dissolved.
2. Simmer for approx 5 mins until reduced slightly. Remove from heat and leave to cool.

Make the Strawberry Buttercream

1. Beat the butter and icing sugar together until pale and fluffy.
2. Add in the sieved strawberry jam and beat again until combined.

Assemble the mini cakes

1. To assemble the mini cakes, level the cakes using a cake leveler or sharp knife. Cut out 9 x 2” round circles from each cake (18 circles in total).
2. Gently reheat the Champagne elderflower syrup in a saucepan or microwave and brush the tops of each of the cake circles with the syrup using a pastry brush.
3. Using a piping bag, pipe a circle of icing on top of one base circle of cake. Place a second cake circle on top (if necessary remove the crust prior to placing on top), followed by a second layer of icing and finally finishing with a layer of cake (turn the cake layer upside down so crust is on top).
4. Decorate with fresh strawberries as desired.
5. These cakes are best eaten within 1-2 hours of assembly. Should you wish to make them in advance, prepare the cake circles and wrap in a layer of cling film followed by a layer of tinfoil. Prepare the buttercream and assemble the cakes when required.

RECIPE BY SUZANNE BRADY

Suzanne Brady Cake Cove Design Cove Cake Design was founded in 2013 by Suzanne Brady. A former scientist, with a PhD in Biochemistry followed by a career working for Cancer Research UK, Suzanne discovered a natural love of baking after becoming a full-time mother in 2008. A keen student, she completed a Professional Masters Certificate in Cake Decorating, Royal Icing and Sugar Flower Techniques at Squires International School and a PME Knightsbridge Diploma in Sugar Flowers. With an eye for perfection Suzanne subsequently honed her skills with online and self-taught techniques. And so in 2013 Cove Cake Design, a nod to the stunning Sandycove area of Dublin where Suzanne and her family call home, began its baking journey.

From the outset Suzanne’s ethos has been to work closely with each client, drawing on a wide source of inspiration to create a bespoke cake unique to each occasion. With a delectable menu reflecting the quality of ingredients sourced and the design precision with which Suzanne decorates each cake it is unsurprising that Cove Cake Design has flourished into a thriving home business whose cakes have been recognised and featured in numerous magazines and blogs from around the world.

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